Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives
Recipe courtesy Jody Adams
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- Recipe categories: Wine, Brandy, Meat, Bacon, Vegetables, Olive, Fruit, Apricot,
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Total Reviews: 4
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By joyobf_1081003
huntersville, NC
on February 13, 2006
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Great flavors - easy to make, and very filling! I did omit the olives, added extra carrots - next time I will omit the bacon, no need for that much fat. Didn't make the sauce - no patience to skim all that fat. Excellent served over plain or whole wheat couscous!!
By Otabenga
WASHINGTON, DC
on January 27, 2006
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This was my first time braising something in the oven and this one was a real winner! The combination of flavors in this dish were nearly Moroccan and I can't tell you how great my house smelled while this was cooking. I made this dish on a week night thinking it was a family style dish (the ribs and all, but I will definitely serve this for company the next time I make it. I might also garnish this with slivered almonds or pine nuts.
By laura_3718439
Citrus Heights, CA
on September 06, 2005
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I just made this tonight and I was astounded! I omitted the dried apricots as I didn't have them on hand and I used boneless beef short ribs. Other than that I followed the recipe to the letter. I was worried about the cinnamon giving the beef a funky flavor (haven't used cinnamon with beef before but was surprised that it added a very subtle "new" background taste. The meat was very, very tender and delicious. I am not sure why someone said it was too "greasy"? Maybe they didn't skim off the excess as this was not the case for me. Hubby LOVED it and I will definently make this again : Try this!!
By lawrenfm_771845
Las Vegas, NV
on September 10, 2004
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I found this recipe to be too greasy for my family. It's not a keeper.